Bacon & Brews -- a challenge for chefs, a joy for diners

Also this weekend: Morton's meets Modern Times and an AleSmith brunch at Toronado SD

WEDNESDAY: Gordon Biersch will launch its latest seasonal brew, SommerBrau, during a tapping party at 5:30 p.m. Along with this Kölsch, made with yeast from Cologne, the restaurant's summer menu will include a coconut shrimp starter, a tenderloin salad and several other limited-time specials.

THURSDAY: Morton's The Steakhouse is spotlighting Modern Times Beer at a special dinner. The 6 p.m. four-course meal includes Lomaland Saison with an ahi tuna tower; Fortunate Islands Hoppy Wheat with a mixed green salad; Blazing World Hoppy Amber with a 16 oz. double-cut Cajun pork chop or an eight ounce center-cut filet mignon; and Monster’s Park Imperial Stout with crème brûlée. The $89 tab includes tip and tax.

SATURDAY: Aztec Brewing is hosting its third annual Bacon & Brews Cook-Off. The first session begins at 2 p.m.; the second at 5. There are all kinds of complicated rules for the competitors, but the guidelines for everyone else are simple: Eat and drink!

SUNDAY: AleSmith in on the brunch menu at Toronado San Diego. The meal kicks off at 10:30 a.m. and will include drafts of Lil' Devil, Nut Brown Ale, AleSmith X, Summer YuleSmith, Horny Devil, and a special version of Speedway Stout. Expect an equally lavish spread from Toronado's kitchen. Tickets can be nailed down here.